Green olive pasta with garlic, fresh herbs, and lots of Pecorino Romano cheese is bright, citrusy, and full of flavor. This easy weeknight pasta recipe can be on the table in less than 30 minutes.
1 can Lindsay’s Crafted Green Ripe Olives, drained
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
4 cloves of garlic, peeled and thinly sliced
¼ tsp crushed red pepper flakes
1 lemon, zested and juiced
1 lb long, thin pasta
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
½ cup grated Pecorino Romano cheese, plus more for serving
Freshly cracked black pepper
Heat oil and butter over medium-high heat in a large skillet. Add Lindsay olives, sliced garlic, and red pepper flakes, then cook, stirring occasionally, for 3 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Before draining, reserve ½ cup cooking liquid, then set aside.
Add drained pasta, lemon zest, lemon juice. Basil, parsley, and Pecorino directly to the pan. Pour in about ¼ cup of reserved pasta water, then stir it all together. Cook over medium heat until evenly coated, about 2-3 minutes. Taste, adjust seasoning as needed, adding more pasta water as desired for more of a sauce.
Divide between plates, then top with a drizzle of olive oil, lots of freshly cracked black pepper, and additional grated Pecorino Romano cheese. Serve immediately.
